Heat the oven to 200 C / 390 F. Line a large baking sheet with parchment paper.

Combine the almond flour, tapioca starch, fine sea salt, garlic powder, and chopped rosemary in a medium bowl. Whisk until evenly mixed.

Add the egg, olive oil, and water. Stir until a soft, slightly sticky dough forms. It should hold together when pressed without crumbling.

Transfer the dough onto the prepared baking sheet. Place a second sheet of parchment on top and press or roll the dough into a rough rectangle or oval about 3 mm thick. Remove the top parchment.

Brush the surface lightly with olive oil. Scatter small rosemary sprigs on top and press them gently into the dough. Sprinkle with flaky sea salt.

Score the dough into pieces with a knife or pizza cutter, cutting almost but not all the way through.

Bake for 22 to 25 minutes, until the edges are deep golden and the surface looks dry and set. The center will firm up as it cools.

Transfer to a wire rack and cool for at least 10 minutes before breaking along the scored lines and serving.